• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Mad about Macarons
  • Recipes
  • French Food Guides
    • All Guides
    • Market Guide (fruit & veg)
    • Best Paris Tea Rooms
    • Food Travel From Paris
    • Paris PĂątisseries & More
  • About
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Videos
  • French Food Guides
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home ‱ Recipes ‱ Gluten Free Recipes

    Chestnut Vanilla Ice Cream (Glace aux Marrons)

    Published: Feb 26, 2021 · Modified: Jan 1, 2023 by Jill Colonna56 Comments

    Jump to Recipe Print Recipe

    This Chestnut Vanilla Ice Cream makes me dream of holidays in France - and particularly of my husband's island of Corsica.  Candied chestnuts are such a festive French treat during the holiday season but I love this light and easy dessert at any time of year.

    scoop of chestnut ice cream topped with a candied chestnut

    This post was originally published on 21 January 2012 but has now been updated to include a printable recipe card and updated text.

    Mad About Chestnuts! How Do We Eat Them?

    My youngest daughter is mad about chestnuts in all forms - either as sweet or savoury. If I mention this magic word, Lucie's smile makes me melt quicker than the contents of this ice cream dish. She's obsessed about roasted chestnuts, vacuum-packed chestnuts simply tossed on pumpkin soup, with green beans, or in this butternut & walnut gratin.

    Even when little, she was even willing to sacrifice precious pocket money for an expensive poke of Parisian roasted chestnuts. It's the biggest winter treat, smelling them roasting on trolleys at the welcoming exit of a Paris metro station - and helps to calm the effects of the howling winds at the top of the steps.

    Montmartre chocolate pastry walk abbesses chestnuts

    She nibbles at luxury candied chestnuts, marrons glacĂ©s, as if she was Charlie with a golden-ticketed chocolate bar. She also craves the sweetened candied chestnut & vanilla spread that is so common in France - by the legendary ClĂ©ment Faugier. If you don't know it, it's a French staple that families have in store normally, as it's dolloped on fromage blanc and spread (thinly!) on crĂȘpes.

    What does chestnut spread taste like? It's particularly sweet, tastes of vanilla and well, chestnuts! Its texture is smooth - and lends itself well to all sorts of French desserts too.

    What's more, on our trip to Japan, we realised that the Japanese are really fond of chestnut ice cream too. So, making this at home is a real treat when we can't just jump on a plane and visit!

    Chestnut Vanilla Ice Cream Recipe Pin

    Candied Chestnuts in France (marrons glacés)

    Candied chestnuts are a total gourmet speciality in France and are traditionally enjoyed over the festive season. They're primarily prepared in the ArdĂšche region but honestly (in my humble opinion) the best candied chestnuts are in Corsica - and I'm not just saying that because my husband is Corsican! The Corsicans put chestnut flour and chestnuts in so many of their recipes.

    Egg Yolk Recipe for Macaron Lovers Who Need Egg Whites!

    When you're as mad about macarons as I am (and I know I'm not alone on this one - come on, own up), you need to use up plenty of egg yolks while you're ageing your whites for 2-3 days before making macarons.

    So, Ice cream is one of my favourite egg yolk recipes (this link is to my yolk database!), as it uses up 8 yolks in this easy, classic recipe.

    Do I need an Ice Cream Machine? What If I don't Have One?

    Ideally, it's best to have an ice cream machine. I don't have one, but instead use the ice cream attachment for my stand mixer that still does the job well.

    If you don't have an ice cream machine or mixer sorbet/ice cream attachment, then take the cream out of the freezer every 30 minutes (about 5 times) and mix up the partially frozen mixture well.

    How to Make Chestnut Vanilla Ice Cream

    PRINTABLE RECIPE BELOW

    1. Cream together the egg yolks, sugar and sweet chestnut purée in a large bowl until light and fluffy.

    2. Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.

    3. Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.

    4. Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn then freeze for a couple of hours minimum.

    Serve with marrons glacés and macarons.

    scoops of light chestnut coloured ice cream topped with candied chestnuts

    Chestnut Vanilla Ice Cream Recipe

    scoop of chestnut ice cream topped with a candied chestnut

    Chestnut Vanilla Ice Cream

    Jill Colonna
    The French love their chestnuts so churn a sweetened chestnut vanilla ice cream to chill over the festive season - or any time of year
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 4 minutes mins
    Chilling & Freezing 4 hours hrs
    Total Time 24 minutes mins
    Course Dessert
    Cuisine French
    Servings 12
    Calories 192 kcal

    Ingredients
      

    • 8 egg yolks
    • 100 g (3.5oz) caster sugar
    • 2 (7oz) small 100g tins of sweetened chestnut spread
    • 400 ml (14 floz) whole milk
    • 200 ml (7 floz) whipping cream
    • 1 vanilla pod
    • pinch of caramel powdered colouring optional
    • a handful of broken marrons glacĂ©s or whole ones if you're feeling posh

    Instructions
     

    • Cream together the egg yolks, sugar and sweetened chestnut vanilla spread in a large bowl until light and fluffy.
    • Heat the milk and cream in a heavy-based pan with the vanilla pod, cut in two lengthways. Add the powdered colouring, if using. Bring to the boil, and turn off the heat for the vanilla to infuse in the creamy milk for 5-10 minutes. Scrape out the seeds from the pod and add to the cream.
    • Pour the creamy milk onto the egg mixture whisking continuously. Return the mixture to the pan on a medium heat, whisking constantly until the custard thickens and coats the back of a spoon. Remove the vanilla pod and set the mixture aside to cool.
    • Once cool, place in the fridge for 1-2 hours before pouring into an ice cream maker to churn. Then follow ice cream maker's manufacturer's instructions. Freeze for a minimum of 2 hours.

    Notes

    Serve with marrons glacés (candied chestnuts), gavottes, crispy French tuiles or macarons (recipes in both Mad About Macarons and Teatime in Paris).
    For more on chestnuts and why they're so popular in France, see the chestnut market produce page.
    Keyword chestnut paste, chestnut spread, Clement Faugier

    Chestnut Vanilla Ice Cream Macarons Pin

    More Gluten Free Recipes

    • ice cream scoop of pink sorbet in a tub
      Rhubarb Sorbet (Sorbet Ă  la rhubarbe)
    • green asparagus spears baked in a roasting tin topped with toasted hazelnuts
      Oven-Roasted Asparagus (Asperges rĂŽties)
    • cup of lemon ice cream with strawberries
      Creamy Lemon Ice Cream (Glace au citron)
    • gratin dish of sliced potato bake with autumn leaves
      Gratin Dauphinois (Creamy Potato Gratin)
    • Facebook
    • Twitter
    • Email
    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Reader Interactions

    Comments

      Please leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Made this? Rate this recipe...




    1. Christina Conte

      March 03, 2021 at 3:57 am

      5 stars
      This looks delightful, Jill! My mother and Lucie sound exactly the same! Mum grew up with Italian chestnuts, so she absolutely adores them. I, on the other hand, thought I disliked all chestnuts, but discovered that I like them raw when I was in England at the end of 2019! My cousin and husband (and mum) thought I was certifiable, but what can I say? Talk to my taste buds! Haha!

      Reply
      • Jill Colonna

        March 03, 2021 at 11:06 am

        I've never tried raw chestnuts, Christina - talk about something new every day? I have to try the experience. Yes, we love it in all forms here - in flour which gives a gorgeous rustic flavour to dishes and cakes plus the actual chestnuts thrown in. Lucie told us over Christmas that she loves winter, just for Chestnut season!

        Reply
    2. sherry

      March 01, 2021 at 7:43 am

      You don't often see chestnuts here in Australia but I do remember in my childhood that people would pick them from their trees and sell them by the roadside. That is when I lived in Victoria in a much colder climate to sunny Queensland. This ice cream sounds delightful.

      Reply
    3. Aaron

      February 26, 2021 at 2:21 pm

      Hi Jill, I'm following your recipe, but cannot see where I add the chestnut puree in the process of the recipe. Help please

      Reply
      • Jill Colonna

        February 26, 2021 at 2:43 pm

        Thanks so much for noticing! I have made it clearer on the recipe. Add it at the beginning when mixing the egg yolks and sugar together. So excited you're making this! Enjoy x

        Reply
    4. Dima's Kitchen

      February 29, 2012 at 4:16 am

      I am like your daughter when it comes to marrons glace! This recipe is outstanding and I can't wait to try it.. you got my taste buds going, just by looking at it! YUM, thanks for the recipe 🙂

      Reply
      • Jill

        February 29, 2012 at 9:45 am

        Thanks, Dima. Always thrilled when someone wants to try one of my recipes!

        Reply
    5. WineDineDivas

      January 30, 2012 at 8:42 pm

      Oh Jill, this is the most divine ice cream recipe!! Have to look for a good quality sweetened chestnut purée.
      Merci

      Reply
    6. Irena

      January 30, 2012 at 6:58 pm

      Jill, these is a dream ice cream for me, I am 100% that this ice cream taste crazy good.
      What a creative and sweet family!

      Reply
    7. Kim Bee

      January 27, 2012 at 4:17 am

      Oh my dear Jill you know how much I adore ice cream. This is magnificent. I am always so scared to try mine with eggs. Don't know why. I shall have to take this for a test spin. I love that your daughter is a budding foodie. Yeah!

      Reply
    8. Beth

      January 26, 2012 at 11:37 pm

      I can't think of anything chestnut-flavored that I've eaten. Clearly I'll have to change that!

      Reply
    9. Sandra's Easy Cooking

      January 26, 2012 at 3:50 pm

      Chestnuts and Vanilla Ice-cream..you are genius! Love both very much, and together mmm...I would sing anything you want baby hehe, but it wouldn't be pretty though:)))
      Have a lovely day Jill and enjoy!!!!

      Reply
    10. 5 Star Foodie

      January 26, 2012 at 2:41 pm

      What a unique flavor with chestnuts! I would love to try!

      Reply
    11. Anne@FromMySweetHeart

      January 25, 2012 at 3:19 am

      Jill...not only am I mad about your macarons....but I love visiting your site to see what other sweet treats you concoct with your egg yolks! I, for one, can eat ice cream all year round. Especially when you use seasonal ingredients like your marvelous chestnuts! This looks so rich and creamy! And no need to make apologies....be a good mum first! Looking forward to your website upgrades! (Never enough hours in a day, no?!)

      Reply
      • Jill

        January 25, 2012 at 9:07 am

        Anne, you are so true to your sweet name. Thank you. J xo

        Reply
    12. Parsley Sage

      January 24, 2012 at 4:04 pm

      ...chestnut heaven? Can I move in? Wowsa! This ice cream looks astoundingly good!

      Reply
      • Jill

        January 26, 2012 at 9:05 am

        You'd have to do a chestnut entrance test by Lucie, I'm sure 😉

        Reply
    13. Cucina49

      January 23, 2012 at 10:10 pm

      That sounds like an amazing flavor combination. Sorry about the rain...but I promise you it beats the snow currently blanketing Alaska!

      Reply
      • Jill

        January 26, 2012 at 9:04 am

        Stay warm - eat ice cream! We're probably destined for the white stuff soon enough, too.

        Reply
    14. Rachel @ My Naturally Frugal Family

      January 23, 2012 at 3:41 pm

      That ice cream looks phenomenal.

      Thank you to Lucie for prompting you to make and post this for the rest of us.

      Oh and by the way. I received my copy of Mad About Macarons. I have drooled over all of the pictures, but my 2 year old daughter I think loves it the most.

      I will venture in to actually making some once I can get the book back from her.

      Here is to staying warm!!! Have a great day Jill.

      Reply
      • Jill

        January 26, 2012 at 9:03 am

        I think your daughter is in for some macaron fun with Mummy! So pleased to hear you like it, Rachel.

        Reply
    15. Kiri W.

      January 23, 2012 at 2:04 pm

      Oooh, whole chestnuts in the ice cream? That looks beyond fantastic! I wish I had an ice cream maker!

      Reply
      • Jill

        January 26, 2012 at 9:02 am

        I don't have a real one, either. But no need - you can still make this no problem without it.

        Reply
    16. Choc Chip Uru

      January 23, 2012 at 9:04 am

      I love the combo of flavours - vanilla ice cream totally amped up! I bet you enjoyed this delight very much 😀
      Yum and I love your blog - glad to have found it!

      Reply
      • Jill

        January 26, 2012 at 9:01 am

        Glad you enjoy the blog and thanks for saying hello!

        Reply
    17. Marsha @ The Harried Cook

      January 23, 2012 at 3:14 am

      Your daughter has good taste 🙂 🙂 This ice cream sounds so yummy! I wish I could have some right now! 🙂 Thanks for sharing 🙂

      Reply
    18. Tina@flourtrader

      January 22, 2012 at 8:34 pm

      What a delicious flavor for ice cream! I am glad you posted this special recipe, for I have not seen it anywhere. I am saving this one, probably will not see anything like it again-yum!
      Sometimes life does call you away from blogging but the great thing is that it will always be there for when you have the opportunity. Hope you are enjoying the weekend!

      Reply
      • Jill

        January 23, 2012 at 8:54 am

        Thanks for being so sweet, Tina.

        Reply
    19. Ivy

      January 22, 2012 at 8:21 pm

      I love chestnuts but have never tried this flavour in an icecream. I have saved some chestnuts in the deep freezer and may be I will try it during the summer.

      Reply
    20. Emily @ Life on Food

      January 22, 2012 at 8:16 pm

      I had my first tasting of roasted chestnuts on the streets of Paris. It wasn't a winner. Maybe in ice cream form I would take more of a liking to them.

      Reply
      • Jill

        January 23, 2012 at 8:53 am

        Emily, I'm sure you wouldn't be disappointed...

        Reply
    21. Lora

      January 22, 2012 at 6:31 pm

      This ice cream loks divine! I love chestnuts in all forms. glad to add another fabulous recipe to my "Using up all those leftover yolks from making macarons" file.

      Reply
    22. parisbreakfast

      January 22, 2012 at 2:48 pm

      What sophisticated tastebuds your Lucie has!

      I think I was switched at birth...
      Can I please come home?
      I'd like to be in Lucie's shoes...

      Reply
      • Jill

        January 22, 2012 at 3:02 pm

        Carol - I love your infectious sense of humour.
        You are joking, right? 🙂

        Reply
    23. Liz

      January 22, 2012 at 12:06 pm

      Jill, I hear you on the keeping caught up with other blogs...there is just not enough time in the day! Your ice cream looks amazing....Miss Lucie has exquisite taste buds 🙂 Thanks for sharing, my friend~

      Reply
      • Jill

        January 22, 2012 at 12:46 pm

        Liz, I don't know how you do it! I'm always in awe how you manage it all so well. I'm sneaking on the computer here while supposed to be helping with homework!

        Reply
    24. Ann

      January 22, 2012 at 3:07 am

      LOVE this recipe! The color of the ice-cream is stunning! I'm a big fan of the custard style ice-cream, too! Thanks and have a GREAT day!

      Reply
      • Jill

        January 22, 2012 at 12:52 pm

        Thanks, Anne. Somehow I've always been a fan of the wicked version and never the fancy sorbets. It's a win-win with the macs!

        Reply
    25. themacaronqueen

      January 22, 2012 at 12:41 am

      Jill, this looks so good! I've been having ice cream for dessert these few days ( I have no idea why considering its snowing out there) and this would be a fabulous idea; to sandwich it with macarons!

      Reply
      • Jill

        January 22, 2012 at 12:51 pm

        Funnily enough, macaron queen, I've done that before and I'm not the biggest fan of ice cream macs. Much prefer serving ice cream on top of one huge mac and dribbling hot fudgy caramel sauce on top.... you've given me an idea for dessert tonight, thanks. Have some left over chocolate-hazelnut ganache from yesterday's macs...

        Reply
    26. Maureen

      January 22, 2012 at 12:30 am

      I need to master macarons because I have a freezer full of egg whites left over from ice cream. I mean how much meringue can a person eat?

      I will try macarons again. I'm convinced I'm doing something silly but I haven't figured it out yet. 🙂

      I love chestnuts too. Your daughter and I would get along really well.

      Reply
      • Jill

        January 22, 2012 at 12:58 pm

        Hang in there, Maureen. You will be master of macarons in no time - especially if you're an ice cream wizard!

        Reply
    27. Terris@ Free Eats

      January 21, 2012 at 8:25 pm

      What a beautiful recipe and great way to use those extra yolks! In this instance, leftovers are the mother of invention! 🙂 Love those gilded macarons in the photos too. Very elegant.

      Reply
      • Jill

        January 22, 2012 at 12:58 pm

        Hm. Leftovers. Love them, like you!

        Reply
    28. Vicki Bensinger

      January 21, 2012 at 7:25 pm

      I hate to admit this but I'm having a harder time now attending to everyone's needs and working let alone finding time for myself. My kids are now 22 and 25 and I'm maxed out with things to do. I can so relate.

      Your ice cream looks yummy. I on the other hand indulged in my first attempt at making Macarons. They were delicious but I think I needed to cook them a bit longer so the shell was very firm.

      Hope you find time for yourself soon.

      Reply
      • Jill

        January 22, 2012 at 12:54 pm

        Not enough hours, are there, Vicky? Glad you enjoyed your macs.

        Reply
    29. Hester @ Alchemy in the Kitchen

      January 21, 2012 at 7:23 pm

      Mouthwatering post, Jill. Glad young Lucie inspired this post - this icecream looks sensational. I dropped my icecream maker 🙁 so I will have to try the freeze n stir method but the way I look at it, having to whisk the icecream burns up lots of calories so I can justify having a second helping 😉

      Reply
      • Jill

        January 22, 2012 at 12:54 pm

        Too funny, Hester. Love it.

        Reply
    30. Nami | Just One Cookboo

      January 21, 2012 at 7:10 pm

      Me too, I love anything chestnuts! This ice cream is so special as we can't find this flavor anywhere around here! Thanks for the recipe. If you live near me, I would give egg whites so you can make extra macarons (for me too teehee). Beautiful plate of desserts!

      Reply
      • Jill

        January 22, 2012 at 12:55 pm

        Oh why, oh why, do you have to live on the other side of the planet, Nami?

        Reply
    31. Amy

      January 21, 2012 at 4:48 pm

      Wow! Jill, I agree that this is a great way to use up egg yolks, it looks and sounds amazing! Sadly I have yet to try chestnuts like this but I would love to! Have a wonderful weekend :)!

      Reply
    32. Claudia

      January 21, 2012 at 4:16 pm

      Oh my - this is sort of a winter ice cream (it's very cold here) but that chestnut just warms it all up. What a beauty. Your daughter is very smart!

      Reply
      • Jill

        January 22, 2012 at 12:57 pm

        Claudia, I have difficulties keeping up with her at times - especially on the chestnut venture...

        Reply

    Primary Sidebar

    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl
    BIENVENUE!

    Meet Jill Colonna

    Jill is both Scottish and French and author of the book and blog, Mad About Macarons since 2010. Here she shares over 30 years of experience of living the healthy food life with her French family in Paris - via easy recipes and local food guides in France.

    More about Jill

    Recent recipes

    • rhubarb cake with almonds
      Rhubarb Cake (GĂąteau Ă  la rhubarbe)
    • 3 bowls of pea soup with fresh peas and pods
      French Pea Soup (Potage Saint-Germain)
    • dish of layered roasted vegetables in Provence
      Roasted Summer Vegetables (Tian de Légumes)
    • gratin dish of berries in a creme brulee cream
      Berry Gratin - A Light CrÚme Brûlée
    Palets Bretons French Biscuits

    SEASONAL

    Spring Recipes

    It’s spring in Jill’s French kitchen – get her collection of free recipes to celebrate French printemps


    Spring recipes
    glass dish of chocolate mousse with cherries

    POPULAR

    French Desserts

    From CrĂšme Caramel (flan), rice pudding, dark chocolate mousse (no cream) to crĂȘpes, clafoutis and tarts – enjoy making our family’s favourite desserts, all with reduced sugar.

    French Desserts

    square brown pancake folded like an envelope with egg yolk in the middle surrounded with a little ham and cheese and side salad

    CLASSIC FRENCH DISHES

    Savoury Pancakes

    We all love the classic French pancakes (crĂȘpes). Let's go savoury with buckwheat galettes with all the typical fillings. Also gluten free, they're just one of our many favourite family classics.

    Classic French Dishes
    pink macaron cookie with ruffled feet

    LOCAL GUIDES

    Best Macarons in Paris

    Looking for top quality Parisian macarons and going mad which ones to choose? I have you covered with my TOP 20 list of the best in Paris.
    As a local for 30 years with 2 macaron recipe books, I’ve tasted a lot to help you!

    Top 20 Macarons
    blue recipe book cover for Mad About Macarons

    BESTSELLER

    Mad About Macarons

    Scared to make the first move to make macarons? Jill shares all the tips and step-by-step instructions in her bestselling recipe book.
    It has inspired many now-professional macaron bakers since 2010!

    Get the book
    pink cover of patisserie recipe book Teatime in Paris by Jill Colonna

    EASY FRENCH PASTRY RECIPES

    Teatime in Paris

    Even more macarons and easy French pastry recipes. Each step-by-step recipe visits many best bakeries for an armchair walk around the City of Light.
    A must for all budding bakers and Paris-loving Francophiles.

    Get the book
    Paris map Mad About Macarons

    BIENVENUE

    Newsletter From Paris

    Stay connected with the free monthly newsletter from France.
    With seasonal recipes, tips and more spilling the tea from Paris.

    Sign Me Up

    Footer

    Jill Colonna logo Mad About Macarons
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • Recipes
    • About
    • French Food Guides
    • FAQ
    Contact
    Newsletter

    Copyright © 2010-2023 Jill Colonna

    Terms and privacy